Easter brings with it so much to celebrate. Spring’s officially setting in, the days are longer, warmer and the flowers are blooming. It’s a great time to get together with your loved ones, eat delicious food, play games and make memories. There’s always loads going on in and around our parks for you to enjoy or simply put your feet up, time to leave the daily grind behind and relax in your luxury holiday home.
Whether your Easter plans involve an exciting egg hunt, a relaxing afternoon on-park or a wander through the blossoming scenic surroundings, why not tuck in to a tasty homemade Easter feast? We’ve pulled together our favourite Easter recipes for you to make. With something for everyone, these are sure to go down a treat.
Succulent Roast Lamb
The star of the show, this roast lamb is so simple to make, and takes hardly any effort! If you’re catering for vegetarians or vegans, why not try our delicious nut roast, packed full of flavour!
- Leg of lamb weighing (2½ kg)
- 1 garlic bulb
- A few sprigs of rosemary
- 1 tbsp vegetable oil
- 2 carrots, chopped into chunks
- 1 onion, cut into quarters
- 150ml red wine
- 1 litre of lamb stock
- Firstly, pierce the lamb between 20 and 30 times with a sharp knife, and fill the holes with ¾ of the garlic and rosemary sprigs.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan and brown the lamb all over in a little oil.
- Put the carrot chunks, onion slices, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 minutes, turning half way through. When cooked, remove the lamb and allow to rest covered in foil for about 30 mins.
- While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. Reduce it a little on the hob, skimming off any fat that comes to the surface. This will give you a velvety smooth, rich gravy.
- Serve with some extra crispy roast potatoes, buttered leeks, and extra creamy broccoli and cauliflower cheese.
This roast is full of flavour and great textures. Perfect for the vegetarian and vegan park guests, they’ll go nuts for it!
- 300g mixed nuts
- 1 vegan-friendly vegetable stock cube
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 sticks of celery, chopped
- 1 leek, sliced
- 2 carrots, grated
- 2 cloves of garlic, crushed
- 4 tbsp cashew nut butter
- 180g cooked chestnuts, broken into small pieces
- 75g dried cranberries
- 20g bunch fresh parsley, finely chopped
- Zest of 1 lemon
- 4 tbsp soya milk
- Salt and pepper
- Put the nuts and stock cube into a food processor and blitz into small pieces.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Line a standard sized loaf tin with baking paper.
- Heat the oil in a large frying pan and fry the onion, celery, leek and carrots until softened.
- Add the garlic and mix well.
- Tip the mixture into a bowl and stir in the cashew nut butter.
- Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya milk.
- Season well with salt and pepper, and mix all together.
- Spoon the mixture into the loaf tin and press down to make sure it’s nice and compact.
- Cover with foil and bake for 30 minutes then remove the foil and bake for a further 20 minutes.
- Remove the tin carefully from the oven and cool for 5 minutes before removing the loaf.
- Cut into thick slices and serve hot with vegan versions of all our sides and vegan gravy.
Crispy Roast Potatoes
This foolproof recipe will give you perfect potatoes every time: crispy on the outside, but fluffy on the inside.
- 1 kg potatoes, quartered
- 2 tbsp flour
- 4 tbsp sunflower oil
- Heat oven to 220C/200C fan/gas 6.
- Bring water to the boil in a large saucepan and add the potatoes, then boil for about 5 minutes.
- Drain the potatoes well, then put them back in the pan and shake them around to rough up the edges, this makes for extra crispy outsides.
- Pour them into your roasting tin and sprinkle with flour and salt. Stir, then drizzle over the oil and stir again until the flour is all mixed in.
- Roast for 50 mins, putting them in the oven on the bottom shelf with the lamb on the top. When you take the lamb out to rest, give the potatoes a stir, and put them on the top shelf for a further 20 minutes whilst you make the gravy.
With spring comes an array of delicious green veggies, including one of our favourites - Leeks! Delicious in soups, casseroles and pies or even on their own simply cooked in butter until soft!
- 1 large leek or 2 smaller ones
- 50g salted butter (or vegan alternative)
- Put a large pan over a medium heat, add the butter and let it melt.
- Chop the leeks into 2cm pieces and add to the melted butter with plenty of seasoning.
- Stir to coat the leeks in the butter. Turn the heat down to low, cover the pan and cook for 10-15 minutes, stirring half way through until they are tender.
- Serve with extra butter and enjoy!
Broccoli and Cauliflower Cheese
Switch up this classic with some additional colour; using both broccoli and cauliflower makes for a real 5-Star side dish.
- 1 cauliflower, broken into small florets
- 1 broccoli, broken into small florets
For the cheese sauce
- 50g butter (or vegan alternative)
- 50g flour
- 1 tsp mustard powder
- 500ml milk (or oat milk)
- 100g cheddar cheese (or vegan alternative like Violife)
- In a large saucepan, cook the cauliflower in boiling water for 5 minutes. Then add the broccoli and cook for 3 minutes more.
- Drain and transfer to a large ovenproof dish.
- To make the cheese sauce, melt the butter in a small pan. Add the flour and mustard powder, and cook for 1 minute, constantly stirring the mixture.
- Take off the heat and add the milk, a little at a time, stirring constantly making sure you mix out any lumps. Once half the milk has been added, return the pan to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 minutes, until thick and smooth.
- Add most of the cheese and some salt/pepper.
- Pour the sauce over the vegetables and sprinkle with the remaining cheese.
- Cook for 35 minutes until bubbling. The cheese on the top should be brown and deliciously crispy.
- Serve with the lamb, potatoes and leeks for a delicious Spring roast everyone will enjoy.
There you have it - the perfect Easter roast, with vegetarian and vegan options too! Get your family and friends round your table, tuck in to a delicious homemade meal and make memories that last a lifetime.